Pan Seared Swordfish with Sauteed Spinach & Mushroom Lentil Salad

I’m a total sucker for good food and good photography…..of food!! I have always subscribed to food magazines and am totally obsessed with Food Network and Cooking Channel TV, but now that I have started this blog I absolutely LOVE coming across a beautiful blog with GORGEOUS photography. I have learned a few skills when it comes to photography in general and food photography, but still have a long way to go, so I continuously turn to several sites to take note on lighting, composition, and styling for inspiration. Speaking of inspiration, I purchased some swordfish at the store the other day, but wasn’t sure how I was going to cook it. Clearly with the cold weather I am not about to go outside and grill or ask Drew to grill $20 worth of fish and not know EXACTLY how long to grill it, so I Googled “pan seared swordfish” and discovered Dax Phillips amazing blog Simple Comfort Food with the most mouth watering swordfish recipe. It is loaded with fresh herbs and the no-fail white wine & butter reduction, so how could it go wrong?! I picked up some lentils at the store the other day, but I have never cooked lentils, so I kind of went out on a limb threw together a “salad” of sorts with sauteed spinach and baby bella mushrooms. I called in the help of my infused olive oils and that really added such depth to the flavor profile of the entire dish. I highly recommend grabbing some pretty glass oil jars at Pier 1 or World Market and making these oils to have on hand. I used the Lemon & Herb-Infused Olive Oil to saute the spinach and mushrooms and used the Rosemary & Garlic-Infused Olive Oil for the fish. OH, boy!!! So tasty!

Here are a few of my favorite blogs/sites with gorgeous food photography! I really hope to get better with time and practice, but for now I will covet these beautiful sites!

Season the fish with salt, pepper, rosemary & thyme. Press gently into the fish. Heat a skillet over medium-high heat and then add olive oil. Heat olive oil until it shimmers. Add fish carefully (the oil may splatter some) and cook on each side for about 7 minutes per side. Using a meat thermometer, check the temperature of the fish and it should reach around 135-140 degrees F.

Right before the fish is finished cooking, add butter and then wine, and then add lemon juice and garlic. Let the sauce reduce down some around the fish. Remove the fish and let the sauce cook a minute or so more. Pour the sauce around the fish.

For the Sauteed Spinach & Mushroom Lentil Salad

In a heavy-bottomed pan, heat chicken broth until just boiling over high heat. Add lentils and allow to cook until desired tenderness with the top tilted over medium heat. (about 15 minutes) Drain and set aside.

Heat a large skillet over medium heat. Add olive oil and mushrooms. Cook until tender. Add a small amount more olive oil to the pan and add spinach. Cook until wilted tossing frequently.

In a mixing bowl combine cooked lentils, spinach and mushrooms and season with salt and pepper.

Thanks so much, Rosie! It’s funny to see in just a year’s time how much my pictures have changed. I use a Canon Rebel T3i with a 50mm/f1.4 lens and I have just recently learned to shoot in manual mode. I hope to get the EF 100mm/f2.8 macro lens next, but it is a little pricey. I have been reading lots of food photography tutorials and have purchased several eBooks. Visit Pinch of Yum and purchase their book Tasty Food Photography as well as and purchase his books Photographing Food. They have been insanely helpful! I can’t wait to check out your blog!!!

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Welcome to my blog! I'm Amanda and I am a busy mommy! When the work day is over I drop my heels at the door, slip on my apron and kick domesticity into high gear! I love my family, I love food and I love to have fun. Join me and we can celebrate the joys of life that bring us together.